Easy-as-Pie Frittata
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 223 |
| pro | 16 g |
| total fat | 13 g |
| sat. fat | 6 g |
| carb | 9 g |
| fibre | 1 g |
| chol | 259 mg |
| sodium | 517 mg |
| % RDI: | - |
| calcium | 15 |
| iron | 10 |
| vit A | 20 |
| vit C | 35 |
| folate | 21 |
Just mix, pour and bake. Serve this crustless quichelike dish hot, cold or even reheated alongside a simple green salad.
Ingredients
Preparation
Grease 9-inch (23 cm) pie plate or 8-inch (2 L) square metal cake pan; set aside.
In bowl, whisk together eggs, milk and mustard; stir in croutons, half of the cheese, the prosciutto and half each of the red pepper and green onions. Pour into prepared pie plate; sprinkle with remaining cheese, red pepper and green onions.
Bake in 350°F (180°C) toaster oven until golden and set, about 20 minutes. If using metal pan, switch setting to broil; broil, watching closely, until golden and slightly puffy, about 2 minutes. Let cool on rack for 5 minutes. Run spatula around edge; cut into wedges. (Make-ahead: Let cool completely. Wrap and refrigerate for up to 2 days.)
In bowl, whisk together eggs, milk and mustard; stir in croutons, half of the cheese, the prosciutto and half each of the red pepper and green onions. Pour into prepared pie plate; sprinkle with remaining cheese, red pepper and green onions.
Bake in 350°F (180°C) toaster oven until golden and set, about 20 minutes. If using metal pan, switch setting to broil; broil, watching closely, until golden and slightly puffy, about 2 minutes. Let cool on rack for 5 minutes. Run spatula around edge; cut into wedges. (Make-ahead: Let cool completely. Wrap and refrigerate for up to 2 days.)
Source : Canadian Living Magazine: September 2006
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